Beef Stock
Posted February 4, 2008 – 3:31 pm in: How To, Soup
Ingredients:
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2 tablespoons vegetable oil
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4 cloves of garlic, unpeeled
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6 pounds of beef bones
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1 bunch parsley
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2 medium onions, quartered
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2 cups water, plus more as needed
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2 medium tomatoes,fresh or canned,
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2 large carrots
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2 stalks celery
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3 sprigs pf thyme
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2 bay leaves
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3/4 coarse salt
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8 whole peppercorns
Directions:
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Preheat oven to 450 F. Put the oil in a roasting pan and heat briefly in the oven. Add the bones to the oil in the pan, toss to coat and roast for 35 minutes.
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Add the onions, carrots, celery, leek, garlic and parsley to the pan tossing them all to coat with oil. Roast 30 minutes longer.
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Remove the pan from the oven and transfer the bones and vegetables to a clean stockpot. Drain off as much of the fat as possible.
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Place the roasting pan over medium-high heat and add 2 cups of cold water and boil briefly. Scrape up all of the browned bits into the water.
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Transfer the liquid to the stock pot and add enough cold water to cover. Bring slowly to a boil, skimming off all of the froth that forms. Lower the heat and add tomatoes, thyme, bay leaves, cloves and salt. Simmer uncovered for 6 to 8 hours adding water as necessary just to cover the ingredients, skimming as necessary.
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Add peppercorns for the last 15 minutes.
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Strain the liquid into a large bowl through a colander lined with a double layer of dampened cheesecloth. Gently press the solids to extract all of the liquid, and discard the solids.
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Pour the stock into containers for storage and label and date them. The stock will “keep” for up to 3 days in a refrigerator, and up to 6 months in a freezer.